Ingredients (~30 Mushrooms)
- 30 whole cremini mushrooms (about 2-3 packages)
- 6 tbsp unsalted butter, divided
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 block (8 oz) cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup minced fresh flat leaf parsley
- 3/4 cup panko breadcrumbs
Prepare the Oven and Mushrooms
Set your oven temp to 350F, making sure that your oven rack is in the center of the oven.
If you have a wire rack, place it into a rimmed baking sheet.
The air circulation created by using the wire rack will help the mushrooms to become crisper and not soggy in the middle.
To remove the stems from the caps, use a small knife or your fingers to carefully pull the stems out.
Keep your caps intact, but reserve the stems, as you will use them later.
Trim the woody ends off of each stem before mincing the leftover mushroom stems as finely as possible.
You want the mushrooms to blend seamlessly with the cream cheese mixture when combined.
Sauté Your Aromatics
In a skillet on medium heat, melt three tablespoons of unsalted butter.
After the butter has melted, add the minced shallot, garlic, and minced mushroom stems to the pan.
Stir the mixture for five or so minutes until the mushrooms have released all of their moisture and softened and have become fragrant.
Make the Cream Cheese Filling
Transfer the mixture from the skillet to a medium bowl.
Stir in the softened cream cheese, parmesan cheese, salt, pepper, onion powder, cayenne pepper, and parsley and incorporate all together.
Place the bowl of filling into the refrigerator for 30 minutes.
Adding hot ingredients to the cream cheese mixture causes it to loosen up, so chilling it will help re-firm it and make stuffing the mushrooms easier.
Stuff and Coat the Mushrooms
Take the filling after it has rested in the refrigerator for 30 minutes and evenly compile it amongst all the mushroom caps.
You can use a decorating bag to fill the mushrooms if you desire, but a spoon is fine as well.
In a small microwaveable bowl, add the remaining 3 tablespoons of unsalted butter; it usually takes about 45 seconds to melt.
Stir the breadcrumbs into the melted butter so the panko looks like it has been lightly wet with a little butter.
Dip each stuffed mushroom into the panko mixture, making sure to apply enough panko to cover the exposed top of the filling completely.
You can press the panko down with your fingers to make sure it adheres to the mushrooms.
Cook Your Mushrooms Until Golden
Place your stuffed mushrooms onto the prepared sheet pan.
Bake for approximately 25 minutes.
When finished, the mushrooms should be tender when pressed down with your fingers and the panko topping should have turned a deep golden color.
Allow your stuffed mushrooms to cool slightly.
The filling will hold its heat for quite a long time.
Enjoy!
Classic Stuffed Mushrooms
Ingredients
Ingredients (~30 Mushrooms)
- 30 whole cremini mushrooms about 2-3 packages
- 6 tbsp unsalted butter divided
- 1 large shallot minced
- 2 cloves garlic minced
- 1 block cream cheese 8 oz, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup minced fresh flat leaf parsley
- 3/4 cup panko breadcrumbs
Instructions
- Preheat oven to 350F and prepare a sheet pan with a wire rack.
- Remove stems from mushroom caps, finely mince stems.
- Sauté shallot, garlic, and minced stems in 3 tbsp butter for 4-5 minutes.
- Mix sautéed mixture with cream cheese, Parmesan, seasonings, and parsley.
- Chill filling for 30 minutes to firm up.
- Stuff mushroom caps with filling.
- Melt remaining 3 tbsp butter and mix with panko breadcrumbs.
- Dip stuffed mushroom tops in buttered panko.
- Bake for 25 minutes until golden brown and tender.
- Let cool briefly before serving.
